If you’re looking to shake up your breakfast game or wow a brunch crowd, these Lemon Ricotta Pancakes are the answer you didn’t know you needed. Imagine tender, pillowy pancakes infused with the bright zing of lemon and the creamy richness of ricotta, cooked to golden perfection. Whether you’re serving them with a simple dusting of powdered sugar or piling on the fresh berries, every bite is a swoon-worthy invitation to slow down and savor the morning.

Lemon Ricotta Pancakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses beautifully simple but thoughtfully chosen ingredients—each one making a real difference in the final flavor and texture. The ricotta brings creaminess, the lemon offers sunny freshness, and everything comes together to create a truly unforgettable batch of Lemon Ricotta Pancakes.

All-purpose flour: The sturdy base that gives these pancakes structure without weighing them down.
Granulated sugar: Just a hint to enhance the natural sweetness and balance the tangy lemon.
Baking powder: Essential for getting those magical, fluffy heights in each pancake.
Baking soda: Works with the lemon juice to create an extra-light, springy texture.
Salt: A pinch sharpens all the flavors, preventing the pancakes from tasting flat.
Ricotta cheese: This is where the magic happens! Ricotta adds richness and an incredible moistness.
Large eggs: They bind everything together, adding airy lift and a golden hue.
Milk: Smooths out the batter, making it just pourable enough for pancake perfection.
Fresh lemon juice: Brightens every bite with a pop of citrus that wakes up the whole dish.
Lemon zest: Intensifies the lemony fragrance for that unmistakable fresh aroma.
Vanilla extract: Rounds out the flavors, lending warmth and depth beneath the lemon.
Butter or oil for cooking: Ensures golden-brown edges and lifts the flavor while preventing sticking.

How to Make Lemon Ricotta Pancakes

Step 1: Mix the Dry Ingredients

Begin by grabbing a medium bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This simple step evenly distributes all the leavening agents and seasonings, so every pancake gets its fluffy rise and perfect flavor throughout.

Step 2: Blend the Wet Ingredients

In a large bowl, combine the ricotta cheese, eggs, milk, fresh lemon juice, lemon zest, and vanilla extract. Whisk until smooth and creamy. This is where the Lemon Ricotta Pancakes start building their signature texture, so make sure the mixture is well combined.

Step 3: Bring It All Together

Add the dry ingredients from step one directly into your wet mixture. Stir gently—only until just combined. Don’t be tempted to overmix; a few lumps are perfectly fine and will keep your Lemon Ricotta Pancakes tender and light.

Step 4: Heat and Cook

Heat a nonstick skillet or griddle over medium heat and lightly brush with butter or oil. Scoop about 1/4 cup of batter for each pancake, dropping it gently onto the skillet. Cook for 2 to 3 minutes, watching for bubbles forming on the surface and edges looking set, then flip and cook another 1 to 2 minutes until beautifully golden and fluffy.

Step 5: Serve and Enjoy!

Once all your pancakes are cooked and stacked high, serve them warm. Maple syrup, fresh berries, or a sweet dusting of powdered sugar are all delightful choices for topping off your Lemon Ricotta Pancakes.

How to Serve Lemon Ricotta Pancakes

Garnishes

The magic is in the finishing touches! Dust with powdered sugar for a snowy look, drizzle with warm maple syrup, or take the citrus theme further with a swirl of store-bought (or homemade) lemon curd. Don’t underestimate the burst of flavor and color from a generous handful of fresh berries on top.

Side Dishes

Lemon Ricotta Pancakes pair perfectly with savory breakfast sides. Try them alongside crisp, smoky bacon, oven-roasted potatoes, or a simple fruit salad featuring oranges, strawberries, and kiwi. Even a dollop of Greek yogurt can add a nice tang and some protein to balance things out.

Creative Ways to Present

If you’re looking to make these pancakes the star of a brunch spread, stack them high and fan slices of lemon and mint sprigs around the plate. Or, make mini pancakes for a fun, shareable option that guests can top themselves at the table. The bright look and aroma will make your Lemon Ricotta Pancakes an absolute showstopper.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra pancakes, place them in an airtight container and refrigerate for up to three days. They’ll hold their tender texture and cheerful lemon flavor beautifully.

Freezing

Lemon Ricotta Pancakes also freeze very well! Arrange cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months—just remember to label with the date!

Reheating

For that just-cooked taste, pop the pancakes in the toaster for a couple of minutes, or warm in a nonstick skillet over medium heat. You can also microwave them for about 20 to 30 seconds per pancake, but the skillet method best preserves their crispy-golden edges.

FAQs

Why are my Lemon Ricotta Pancakes not fluffy?

Chances are, the batter was overmixed or your leavening agents were a bit old. Be gentle when combining the wet and dry ingredients and use fresh baking powder and soda for the fluffiest results.

Can I make Lemon Ricotta Pancakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. Check that your baking powder is gluten-free as well, and follow the recipe as written.

What kind of ricotta should I use?

Whole milk ricotta makes for extra creamy pancakes, but part-skim works too for a slightly lighter texture. Either way, drain off any excess liquid before measuring to avoid thinning the batter.

Can I prepare the batter ahead of time?

For best fluffiness, it’s ideal to cook the pancakes immediately after mixing. However, you can combine the wet and dry ingredients separately and then stir them together just before you’re ready to cook.

What toppings go best with Lemon Ricotta Pancakes?

Classic maple syrup never fails, but these pancakes are especially delicious with fresh blueberries, raspberries, or strawberries. For citrus lovers, lemon curd or a quick lemon glaze takes things over the top!

Final Thoughts

There’s something truly special about gathering around the table with a plate of Lemon Ricotta Pancakes—sunny, soft, and bursting with citrusy goodness. Give these a go the next time you crave something a little extra for breakfast or brunch, and watch even the sleepiest eaters light up with delight. Enjoy every bite!

Lemon Ricotta Pancakes Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

These Lemon Ricotta Pancakes are a delightful twist on the classic breakfast favorite, with a bright citrus flavor and a fluffy texture thanks to the ricotta cheese.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

3/4 cup ricotta cheese
2 large eggs
1/2 cup milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

Butter or oil for cooking

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Instructions

Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Wet Ingredients: In a separate large bowl, whisk the ricotta, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir gently just until combined—do not overmix. The batter will be thick.
Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles begin to form on the surface and the edges look set.
Flip and cook for another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Notes

For an extra-lemony flavor, serve with lemon curd or a lemon glaze.
You can substitute whole milk ricotta for part-skim, but the texture will be slightly richer.
Leftovers can be refrigerated and reheated in a toaster or skillet.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American